Ken Forkish
Auteur de Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Œuvres de Ken Forkish
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] (2012) 875 exemplaires, 3 critiques
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (2016) 203 exemplaires, 3 critiques
Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book by the author of Flour Water Salt… (2022) 47 exemplaires, 1 critique
Étiqueté
Partage des connaissances
- Date de naissance
- 1958
- Sexe
- male
- Nationalité
- USA
- Lieu de naissance
- Portland, Oregon, USA
- Lieux de résidence
- Portland, Oregon, USA
Hawaii, USA - Professions
- baker
cookbook author - Prix et distinctions
- James Beard Award for Baking and Dessert (2013)
Membres
Critiques
I received a galley of this book via NetGalley.
Straight up: I want to buy this book. I’ve read many baking books that discuss how to cultivate and utilize sourdough starters, and this is the least intimidating, most friendly of the lot. Every recipe is fully illustrated with detailed instructions led by avatars of baker Ken Forkish and comic book artist Sarah Becan. The one downside is that the book doesn’t include many recipes, but several variations are included. Really, this book provides an accessible foundation to perfect sourdough techniques and innovate from there.… (plus d'informations)
Straight up: I want to buy this book. I’ve read many baking books that discuss how to cultivate and utilize sourdough starters, and this is the least intimidating, most friendly of the lot. Every recipe is fully illustrated with detailed instructions led by avatars of baker Ken Forkish and comic book artist Sarah Becan. The one downside is that the book doesn’t include many recipes, but several variations are included. Really, this book provides an accessible foundation to perfect sourdough techniques and innovate from there.… (plus d'informations)
Very technical guide to breadmaking, in case you want to obsess over making bread. I'm happy with my level of skill, and don't feel the need to delve deeply into these techniques. I also don't need the responsibility and work of keeping a levain alive. This is not the book to get if you just want to learn to bake bread.
And as some other reviewers mentioned, oh the privilege on display. Yikes.
And as some other reviewers mentioned, oh the privilege on display. Yikes.
The author of FWSY improved this more recent publication as a reference bread-making book. The focus was less chatty on the personal backstories, and included more straightforward how-to and recipes. The photography was outstanding in documenting the dough manipulation.
On a personal level, recipes were not as applicable in my kitchen since I have no interest in making sourdoughs, or buying a Dutch oven type of container for baking bread. However, there were solid entries for the familiar open loaf pan and good advice on using different fermentation procedures to boot up the flavour to an artisanal level. Many recipes have only very small changes and rely on experienced dough-handling to take advantages of these subtle manipulations.
Recommended as a techniques book if you are interested in developing bread products to a higher level.… (plus d'informations)
On a personal level, recipes were not as applicable in my kitchen since I have no interest in making sourdoughs, or buying a Dutch oven type of container for baking bread. However, there were solid entries for the familiar open loaf pan and good advice on using different fermentation procedures to boot up the flavour to an artisanal level. Many recipes have only very small changes and rely on experienced dough-handling to take advantages of these subtle manipulations.
Recommended as a techniques book if you are interested in developing bread products to a higher level.… (plus d'informations)
Listes
Prix et récompenses
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Statistiques
- Œuvres
- 6
- Membres
- 1,147
- Popularité
- #22,391
- Évaluation
- 4.4
- Critiques
- 9
- ISBN
- 12
- Langues
- 2
Alas, no.
This book reinforced how temperamental yeast breads are. If anything, I'm more overwhelmed and less likely to try my hand at yeast bread making. I'll stick with quick breads.
But I did enjoy the book.